Rhubarb Ginger Crème Brûlée Recipes

CRèME BRûLéE à LA RHUBARBE

Steps:

• First stew your rhubarb. Take the rhubarb and put in in a pan with the grenadine. Heat gently until all the pieces of fruit are soft and and can be cut with a spoon. Chill.
• Make a custard the usual way: Whisk the egg yolks with the sugar until pale. Gently heat the cream, with the vanilla seeds and pod (or paste) included, in a large saucepan until it just boils and climbs sides of the pan. If you used a pod, fish it out and discard. Add half of the cream to the egg yolks and whisk up. Add the egg and cream mixture back to the pan with the rest of the cream. Whisk continuously while increasing the temperature to 80˚C (it helps to use a digital thermometer). Take off the heat, cool to just above room temperature, and crack some prosecco. You just made custard.
• Share the cooled rhubarb between four ramekins, and share the cooled custard in the same way. You may have some materials left over - you can churn the custard to make ice cream, and even add leftover stewed rhubarb and make rhubarb ice cream.
• Chill the creams in the fridge for at least 6 hours, but preferably overnight.
• When ready to serve, dust the creams with quite a good coating of icing sugar from a shaker.
• Use a blowtorch to gently caramelise the sugar to create the classic crispy top. You cannot do this bit the day before or the caramel will lose its crisp. Sorry.
• Cool a little and serve.

STRAWBERRY-RHUBARB CREME BRULEE

Steps:

• Preheat oven to 375 degrees F.
• Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 tablespoons of granulated sugar. Set aside to cool.
• When the fruit is cool, pre-heat the oven to 325 degrees F.
• In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher.
• Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours.
• Just before service, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.

RHUBARB & GINGER CRèME BRûLéE

Steps:

• Put the rhubarb in a pan with the sugar and chopped ginger. Cook over a low heat for 10 mins or until the rhubarb has softened and begun to break down. Mix a little of the rhubarb juice with the cornflour in a small bowl, then pour into the pan and stir until thickened. Pour into the base of a round roughly 20cm dish. Leave to cool completely.
• For the custard, pour the double cream, sugar and vanilla pod (as well as the scraped-out seeds) into a pan and bring to a simmer. Scoop out the pod and discard. Whisk the eggs in a bowl and gradually pour over the simmering cream, whisking continuously. Pour the mixture back into the pan. Cook over a low heat, continuously stirring, for around 10 mins until it reaches 86C on a cooking thermometer, or is thickened. Pour over the cooled rhubarb, smooth to an even layer and chill overnight.
• Sprinkle the demerara sugar over the top and caramelise using a blowtorch until deep golden brown. Serve.

GINGER CRèME BRûLéE

Steps:

• Put the cream, ginger, 1/4 cup of the sugar, the vanilla, and salt in a medium saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Cover, remove from the heat, and steep for 20 minutes. Position a rack in the center of the oven and heat the oven to 350°F. Bring a kettle of water to a boil. Put twelve 4-oz. ramekins or teacups in a roasting pan or baking dish that's at least as deep as the ramekins. In a medium bowl, whisk the yolks and 1/4 cup of the sugar until smooth and combined. Lightly whisk about 1/2 cup of the warm cream mixture into the yolk mixture and then gradually whisk in the remaining cream mixture. Stir rather than whip with the whisk-you don't want a frothy mixture, or the baked custards will have a foamy-looking surface. Strain the mixture through a fine sieve into a large Pyrex measuring cup or a heatproof bowl with a spout. Divide the custard among the ramekins. Slowly pour hot water from the kettle into the baking pan (don't get any water in the ramekins) until it comes about two-thirds of the way up the sides of the ramekins. Carefully transfer the pan to the oven and bake until the custards are set around the edges but still slightly jiggly (like Jell-O) in the center, 30 to 35 minutes. Transfer the ramekins to a cooling rack and let cool at room temperature for 30 minutes. Then refrigerate the custards uncovered. Once the custards are refrigerator-cold, wrap each ramekin with plastic wrap. Refrigerate for at least 3 hours or up to 2 days before proceeding. To serve, sprinkle 1-1/2 tsp. of the remaining sugar evenly over each custard. Wipe any sugar off the rim of the ramekins. Light a mini blowtorch and hold the flame 2 to 3 inches from the top of the custard, slowly gliding it back and forth over the surface until the sugar melts and turns a deep golden brown. Allow the sugar to cool and harden for a few minutes, and then serve immediately.

DELIAS RHUBARB AND GINGER BRULEE

Steps:

• Chop rhubarb into 2.5 cm chunks.
• Put with demerara sugar, ground ginger, and candied ginger; toss.
• Put in baking dish.
• Bake for 20 minutes at 375 degrees Fahrenheit.
• Stir rhubarb; turn over; bake for 15 minutes more until tender.
• When cooked cool completely.
• Tilt pan so juices come out; press with slotted spoon. Take juices out.
• Turn on broiler.
• Beat cream until thickened.
• Combine yogurt and thick cream; pour over rhubarb. Spoon it evenly over the top, making sure it goes right to edge of dish.
• Spoon sugar over the cream right to the edges.
• Place under broiler; broil until sugar bubbles and turns golden brown; this will take 8 minutes. Watch this time; she is working with an English stove which I am sure is different.
• Take out and cool.

RHUBARB CRèME BRûLéE

Steps:

• Preheat oven to 375°F. and butter a 13 x 9-inch glass baking dish.
• Make filling:
• Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in sugar until combined well. Cool filling. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.
• Reduce temperature to 325°F.
• Make custard:
• In a bowl whisk together yolks and granulated sugar. In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.
• Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
• Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.

DELIAS RHUBARB CREME BRULEE

Steps:

• Preheat the oven to 200°C, gas mark 6. Place the rhubarb in a small roasting tin with 3 tablespoons sugar and toss to coat. Roast for 20 minutes or until the rhubarb is very soft. Divide between 4 x 200ml flameproof ramekins and chill.
• Place 4 tablespoons sugar and the egg yolks in a large mixing bowl and whisk until pale. Place the cream and vanilla seeds in a medium-sized heavy-based saucepan set over a medium heat and warm until the cream begins to bubble around the edges. Slowly pour the warmed cream into the bowl with the egg yolks, whisking until smooth. Pour back into the saucepan, and stir gently over a low heat for 20 minutes, or until the custard is very thick, coats the back of a spoon and holds a trail. Pour into a jug and divide between the 4 ramekins. Refrigerate for 6-12 hours.
• Sprinkle the remaining 2 tablespoons sugar evenly over the surface of the custards. For the best results use a cook's blowtorch, or place under a preheated grill, to brown the sugar evenly until nicely glazed. Allow the sugar to cool and harden for a few minutes, then serve.